Relative contributions of animal and muscle effects to variation in beef lean color stability.

  title={Relative contributions of animal and muscle effects to variation in beef lean color stability.},
  author={David A. King and Steven D. Shackelford and Tommy L. Wheeler},
  journal={Journal of animal science},
  volume={89 5},
Muscles from beef carcasses (n = 100) were selected from a commercial processor and aged for 14 d. Longissimus lumborum (LL), semimembranosus (SM), biceps femoris (BF), gluteus medius (GM), triceps brachii (TB), rectus femoris, vastus lateralis, adductor, semitendinosus, infraspinatus, teres major, biceps femoris ischiatic head, biceps femoris sirloin cap, and gracillus steaks were placed in display for 9 d. Instrumental color variables [lightness (L*), redness (a*), yellowness (b*), hue angle… CONTINUE READING
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